Abstract
In order to improve the quality of tobacco and increase the tobacco aroma,aBacillus subtilis strain which was isolated from traditional food of fermented-soybean Douchi was used to Guizhou Qiannan A2C2 grade tobacco fermentation for 15days at 30℃,65% humidity.Samples were treated by synchronous distillation extraction(SDE),the main tobacco fermentation aroma(alcohols,acids,esters,neophytadiene)were analyzed with chromatography mass spectrometry(GC-MS).The results showed that the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little;Sensory evaluation showed that tobacco aroma quality and taste were improved,hybrid gas was reduced,irritation was decreased,smoke was more delicate,soft,sensory quality was improved overally.Conclusion:B.subtilis have better effects on improving tobacco flavor and quality.
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Claims 9
Claim · model-written summary
Total alcohols in tobacco increased by 28.145% after B. subtilis fermentation.
- Taxon
- Tobacco
Nicotiana tabacumt0 - Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilis
Bacillus subtilise1other - Outcome
- alcoholse1
- Direction
- increasede1
- Value
- 28.145%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
Claim · model-written summary
Total acids in tobacco increased by 102.658% after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- acidse1
- Direction
- increasede1
- Value
- 102.658%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
Claim · model-written summary
Total esters in tobacco increased by 22.289% after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- esterse1
- Direction
- increasede1
- Value
- 22.289%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
Claim · model-written summary
Neophytadiene changed little after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- neophytadienee1
- Direction
- changed littlee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
Claim · model-written summary
Sensory evaluation showed that tobacco aroma quality and taste improved after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- aroma quality and tastee2
- Direction
- improvede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
e2“tobacco aroma quality and taste were improved”
Claim · model-written summary
Hybrid gas in tobacco smoke was reduced after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- hybrid gase3
- Direction
- reducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
e3“hybrid gas was reduced”
Claim · model-written summary
Irritation of tobacco smoke decreased after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- irritatione4
- Direction
- decreasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
e4“irritation was decreased”
Claim · model-written summary
Tobacco smoke became more delicate and soft after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- smokee5
- Direction
- more delicate,softe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
e5“smoke was more delicate,soft”
Claim · model-written summary
Overall sensory quality of tobacco improved after B. subtilis fermentation.
- Taxon
- TobaccoNicotiana tabacumt0
- Treatment
- fermentation of B.subtilis with concentration of 2.0×108 cells/mLe1
- Interactor
- B.subtilisBacillus subtilise1other
- Outcome
- sensory qualitye6
- Direction
- improvede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tobacco Leaves”
e1“the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little”
e6“sensory quality was improved overally”
The same questions in other papers
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.